When it comes to chocolatey cookies, brownie cookies take the cake. Never heard of them? Well, they’re essentially a brownie cookie hybrid. They’re fudgy, but thin, and oozing with chocolatey goodness. This version has one upped the already very good brownie cookie. How, you ask? Well, it’s got chopped Andes mints in it. If you’re a fan of chocolate paired with mint, go pre-heat your oven right now because you need these in your life.
How do I make these minty brownie cookies?
These minty brownie cookies are a little bit more complicated to make than your average cookie. Why? Well, you’ll need to melt the chocolate chips and butter together using a process called double boiling (more on that in the next section). Doing so will leave you with a richer and more flavorful cookie than if you’d just added cocoa powder. After that, the process is fairly straightforward. Mix together the dry ingredients and put ’em to the side. Then whisk your eggs, vanilla extract, and sugars until they’re light and fluffy. Add in your cooled melted chocolate mixture and mix until incorporated. Then add your dry ingredients and mix until just incorporated. Fold in your chopped Andes mints, then bake. See, it’s not so hard!
What if I don’t have a double boiler?
If you don’t have a double boiler, you can easily create a makeshift one. Simply add a couple inches of water to a saucepan and bring it to a simmer. Then place a heat-proof glass or metal bowl on top of it, making sure that the water doesn’t touch the bowl. Add the butter and chocolate to the bowl, and viola, you’re double boiling.
If you’re really against double boiling, you can melt your chocolate and butter in the microwave. Simply add both ingredients to a microwave safe bowl and cook for 30 second increments at a time (stirring between each one) until it’s completely melted. I personally prefer not to do it this way, as it leaves you with far less control. Once it’s burnt, it’s burnt and it sure is a shame to waste that chocolate. But it’ll do in a pinch. Short bursts of time are key here.
An Andes hot tip:
Before you chop them up, pop your Andes mints in the freezer for about a half hour. My advice would be to put them in when you pre-heat the oven. Andes mints melt quickly, so this step will help keep them nice and firm as you chop and fold them into your batter!
How do I store these?
Once these cookies are done and have cooled, you can store them in an airtight container at room temperature for a few days. You can also store them in an airtight container in the fridge, but I personally prefer a room temp cookie to a cold one!
Fudgy Minty Brownie Cookies
- Double boiler
- 8 oz Semi-sweet chocolate chips (227g or about 1 cup)
- 4 oz Unsalted butter, roughly sliced
- 1 cup All purpose flour (124g)
- 1/4 cup Cocoa powder (24g)
- 1/4 tsp Salt (8g)
- 1 tsp Baking powder (7g)
- 2 large Eggs
- 1 tsp Vanilla extract (4g)
- 1 cup Granulated sugar (211g)
- 1/3 cup Light brown sugar (60g)
- 4.66 oz Chopped Andes mints (132g)
- Preheat your oven to 350° fahrenheit and line a rimmed baking sheet with either parchment paper or an oven safe baking mat.
- Add a couple inches of water to the base of your double boiler and bring to a simmer. Then add the semi-sweet chocolate chips and sliced butter to the top pot and allow it to melt, whisking occasionally. Once the butter and chocolate have melted and combined, remove from heat and set to the side to cool.
- Add flour, cocoa powder, baking powder, and salt to a medium sized bowl. Whisk to combine and then set to the side.
- Add eggs, vanilla extract, granulated sugar and brown sugar to a large mixing bowl and whisk until they're light and creamy. If you're using an electric mixer, this should only take a couple minutes on medium speed. If you're doing it by hand it'll take longer.
- Add the cooled chocolate and butter mixture to the bowl with the wet ingredients. Whisk to combine, scraping down the sides as necessary. Then add the dry mixture and mix until just combined, being careful not to over-mix. Fold in your chopped Andes mints.
- Scoop 1 tbsp sized dough balls onto your prepped baking sheet. They'll spread as they bake, so you'll want to leave a couple inches between each one. Bake for 8-12 minutes (if you like your cookies on the raw-er side like I do, pull them out at 8). Let cool for a few minutes before transferring to a wire baking rack. Repeat until all the dough is gone!
If you make these cookies, I hope you love them! They’re perfect for Christmas, though I hesitate to call them Christmas cookies because they’re truly a lovely year-round. Regardless, if you make these I hope you’ll let me know how you like them in the comments or in Instagram! I absolutely loved how they turned out, and I hope you do too.
If you’re looking for more cookie recipes, try my raspberry and ruby chocolate brown butter sugar cookies. I’ve also got a killer cardamom linzer recipe with raspberry rose jam. Oh, and some lovely chocolate orange thumbprint cookies with a brûléed cheesecake filling. I really like cookies, ok?!